mixed wild mushrooms (like shiitake, oyster, enoki, hon shimeji, or similar)
freshly ground black pepper
cooked white rice, completely cooled
soy sauce, or to taste
3 to 4
large eggs (1 per person)
red finger chiles, sliced thinly
cup cilantro, chopped
Toasted sesame seeds
In This Recipe
Heat the oven to 400°F. Clean the mushrooms and cut them into pieces. Roast the mushrooms for 30 to 40 minutes, checking every 20 minutes and tossing for even roasting.
When the mushrooms are toasted and crispy, place the roasting tray on your stovetop and turn the heat to medium-low. Add the rice and gently work it into the mushrooms. Add the soy sauce, fish sauce, and sesame oil. Mix well and adjust the salt if needed.
Break the butter into small pieces and dollop it around the edges of the pan.
Make small wells in the rice and crack the eggs into them. Let them steam and fry until the eggs are totally cooked. When you hear the bottom sizzling and getting crispy, the rice should be ready to serve.
Garnish with the scallions, chile, cilantro, and toasted sesame seeds.